Cajun Chicken with Jambalaya

Preparation

• Mix the cornflour and Perfect Shake Cajun Special Blend together and use to coat the chicken. In a large frying pan melt the butter and oil and fry the chicken gently for 15-20 minutes turning occasionally, until well browned and cooked through.

• Meanwhile, make the Jambalaya by heating the oil in a large pan, fry the celery and sausage for 1-2 minutes. Add the rice and Perfect Shake Cajun Special Blend and fry for a further minute. Stir in the tomatoes, stock and Parsley.

• Bring to the boil and simmer gently for 15 minutes. Add the spring onions and prawns and cook for a further 5 minutes until the liquid has been absorbed and the rice is tender. Serve with the chicken.